This delicious dish has all the flavor you love in chili and none of the guilt. Laura’s Lean Heart-Healthy Chili comes together quickly for dinner you can feel good about.
This recipe from Laura’s Lean Beef is an American Heart Association Heart-Check Certified Recipe.
Calories323 Per Serving
Protein28g Per Serving
Fiber12g Per Serving
|Total Fat||6.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||38 g|
|Dietary Fiber||12 g|
3 vegetable, 2 starch, 3 lean meat
1 tablespoon vegetable oil
1 pound 96% lean ground beef
1 onion (diced)
4 garlic cloves (minced)
2 tablespoons paprika
1 teaspoon ground chipotle powder
2 teaspoons cumin
2 cans kidney beans (14.5 ounce cans with juice)
low-fat sour cream (optional)
shredded, low-fat cheddar cheese (optional)
fresh cilantro leaves (garnish)
1 cup no salt added, canned corn
2 cans no salt added tomato sauce (8 ounce cans)
2 cans no salt added diced tomatoes (14.5 ounce cans with juice)
Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more.
Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!